CORNED BEEF HASH CAKES
This recipe is delicious, quick and easy. It goes great with green beans, and is the perfect way to use left over mashed potatoes. Serve with green beans for a quick supper or eggs and toast for a hearty breakfast.
Provided by KATERS0404
Categories Breakfast and Brunch Potatoes
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet over medium heat. Fry onion in oil until translucent. Transfer to a medium bowl, and mix with mashed potatoes and corned beef. Season with salt and pepper. Form into 8 patties. Fry patties in the skillet over medium-high heat until golden brown on both sides.
Nutrition Facts : Calories 113.8 calories, Carbohydrate 9.7 g, Cholesterol 12.9 mg, Fat 6.1 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 1.7 g, Sodium 319.8 mg, Sugar 1.1 g
CORNED BEEF HASH
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Toss the diced russet and sweet potatoes with 2 tablespoons of the olive oil and season with a pinch of salt and pepper. Place onto a baking sheet and roast until golden and crisp, 16 to 18 minutes.
- Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. Add the garlic and onions and cook until the onions are translucent and starting to turn golden, 4 to 5 minutes. Add the corned beef, potatoes and steak seasoning. Cook for another couple of minutes to heat the corned beef through. Add the Worcestershire sauce and stir.
- Add the remaining 2 tablespoons oil to a nonstick skillet and fry the eggs to your liking, seasoning with salt and pepper if desired. Top the skillet of corned beef hash with the fried eggs, hot sauce to taste and parsley leaves. Serve.
CORNED BEEF HASH BRITISH STYLE
This is my husband's favorite meal. I always had a different version of Corned beef hash until I met my Scottish husband who taught me how it was meant to be made. It is a wonderful casserole type dish that is very filling and perfect for cold nights in. Serve with vegetables or crusty French bread.
Provided by KAVA48
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place the potatoes in a large pot with just enough water to cover. Bring to a boil and simmer until tender, about 10 minutes. Drain and mash, flavoring with milk, butter, salt or however you like to make them.
- Pour the baked beans into the bottom of a 1 1/2 quart casserole dish. Slice the corned beef and arrange on top of the beans in an even layer. Season with a few dashes of Worcestershire sauce. Top with mashed potatoes.
- Bake uncovered for 25 minutes in the preheated oven. The mashed potatoes should start to crisp up but not yet brown. Top with the cheese and return to the oven. Bake for another 20 minutes, or until cheese is browned.
Nutrition Facts : Calories 446.9 calories, Carbohydrate 59.1 g, Cholesterol 60.2 mg, Fat 12.7 g, Fiber 8.5 g, Protein 26.6 g, SaturatedFat 6 g, Sodium 909.6 mg, Sugar 8 g
MASHED POTATO CORNED BEEF HASH
Make and share this Mashed Potato Corned Beef Hash recipe from Food.com.
Provided by chefnini
Categories Low Cholesterol
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Boil potatoes and fix like mashed potatoes using the butter and milk -- at the last mash the can of corned beef into the potatoes -- serve hot -- .
Nutrition Facts : Calories 497.5, Fat 16.5, SaturatedFat 5.5, Cholesterol 83.3, Sodium 986, Carbohydrate 64.9, Fiber 8.1, Sugar 2.9, Protein 22.9
CORNED BEEF, POTATO & GREEN PEPPER HASH
This recipe was tweaked from one on the Net, but I can't remember the site! This is great served as a side dish on a brunch table or with eggs for breakfast. I hope you like it!
Provided by Mareesme
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large saucepan, bring water to a boil.
- Add potatoes and salt. Return to a boil and cook 5 minutes then drain well.
- Melt 1 tablespoon butter in large nonstick skillet over medium-high heat; add onion and bell pepper. Cook 2 minutes or until crisp-tender, stirring occasionally.
- Place in large bowl. Add beef, potatoes, milk and parsley to onion mixture and mix lightly.
- Combine wine and mustard then stir into beef mixture and mix well.
- Wipe out skillet with paper towel; heat over medium heat until hot. Add remaining butter. Add beef mixture, pressing down firmly.
- Cook 15 minutes or until browned, turning several times.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 401.7, Fat 22.7, SaturatedFat 9.4, Cholesterol 100.1, Sodium 1310.6, Carbohydrate 28.7, Fiber 3.1, Sugar 3.8, Protein 18.8
CORNED BEEF HASH AND POTATOES
A great way to use up leftover corned beef. Perfect for brunch or dinner. From: "Joy of Cooking". I prefer using a red bell pepper as they tend to be sweeter. Cook time does not include poaching eggs.
Provided by Chicagoland Chef du
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in skillet.
- Add onions , garlic, bell pepper, celery and mushrooms. Saute' until tender.
- Add beef and potatoes, water/stock, Worcestershire, and parsley.
- Cook and stir over medium heat until warmed through and liquid is reduced to desired amount. OPT: Mash the beef and potatoes as desired.
- OPTIONS:.
- If a crispy & browned hash is desired, heat up oil in separate skillet and a divide into 6 portions and brown.
- Poach eggs, serve over hash.
Nutrition Facts : Calories 91.7, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 177, Carbohydrate 12.5, Fiber 2, Sugar 2.2, Protein 2.2
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CORNED BEEF MASHED POTATOES - HAPPY FOODS TUBE
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5/5 (6)Total Time 20 minsCategory Dinner, Lunch, Side DishCalories 165 per serving
- Wash, peel and cut the potatoes into small pieces. Transfer them into a pot and pour water over – just enough to cover them. Add salt. Cover the pot with a lid and bring to a boil. Once boiling, reduce the heat to low (leaving the lid on) and simmering until they are cooked through.
- Drain the water. Mash the potatoes using a potato masher/fork. Add milk and butter and mix well until well combined and smooth.
- Finely chop dill pickles, jalapenos and parsley. Stir the pickles and jalapenos into the mash and garnish with fresh parsley.
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